Thai Coconut Milk Soup
Tom kha taohu. This spicy and sour soup can be served on its own, or with a side of rice. A variety of vegetables can be added in, and oyster mushrooms can be easily swapped for any other mushrooms (shiitake). I've prepared mine a little thin, but doubling the coconut milk can amp this up to an extremely creamy soup.
Ingredients
Servings: 1
- Coconut milk - 1/2 cup
- Increase to 1 cup coconut milk and 1/2 cup water if wanting it creamier
- Water - 3/4 cup
- Oyster mushrooms - 50g
- Onion - 1/4
- Tofu - 1/4 package
- Lemongrass - 1 stalk
- Galangal (Thai ginger) - 3 to 4 slices
- Kaffir lime leaves(muskrat lime leaves) - 2
- Fresh Thai chillies - 1 to 3
- Soy sauce - 1 Tbsp
- Palm sugar - 1 tsp
- Vegetable bouillon - 1 tsp
- Lemon juice - 1 Tbsp
Directions
*Step-by-step directions with pictures below*
Cook rice if serving with rice.
Cut lemongrass into 4 pieces and squish with a knife to release flavours (smell before and after to notice how much it helps). De-stem kaffir lime leaves. Slice galangal. Squish red chillies with a knife. Tear oyster mushrooms into smaller pieces. Cut 1/4 onion into 1" pieces. Cut tofu into 1/4" cubes.
Heat wok. Add coconut milk and vegetable bouillon. Bring to a boil, then add lemongrass, kaffir lime leaves, galangal and red chillies. Cook for 3 minutes on med-high. Add water. Add mushrooms, onion and tofu. Cook for 5 minutes on high. Grate sugar if necessary. Turn off heat, then add sugar, soy sauce and lemon juice. Top with cilantro and serve!
Serve with a small bowl to place galangal, lemongrass, kaffir lime leaves and red chillies in. These ingredients won't be eaten, but are left in the soup when served.
Cut lemongrass into 4 pieces and squish with a knife to release flavours (smell before and after to notice how much it helps). De-stem kaffir lime leaves. Slice galangal. Squish red chillies with a knife. Tear oyster mushrooms into smaller pieces. Cut 1/4 onion into 1" pieces. Cut tofu into 1/4" cubes.
Heat wok. Add coconut milk and vegetable bouillon. Bring to a boil, then add lemongrass, kaffir lime leaves, galangal and red chillies. Cook for 3 minutes on med-high. Add water. Add mushrooms, onion and tofu. Cook for 5 minutes on high. Grate sugar if necessary. Turn off heat, then add sugar, soy sauce and lemon juice. Top with cilantro and serve!
Serve with a small bowl to place galangal, lemongrass, kaffir lime leaves and red chillies in. These ingredients won't be eaten, but are left in the soup when served.
Step-by-step Directions
Cut lemongrass into 4 pieces.
Tear oyster mushrooms into smaller pieces
Cut onion into 1" pieces
Heat wok
Cook for 3 minutes on med-high.
Cook for 5 minutes on high
Top with cilantro and serve!
Serve with a side bowl to toss lemongrass, kaffir lime leaves, galangal and red chillies.
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